{"title":"COOKBOOKS","description":"","products":[{"product_id":"on-vegetables","title":"On Vegetables","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eThe best-selling cookbook from our friend and world-lauded chef, Jeremy Fox.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eKnown for his game-changing approach to cooking with vegetables, Jeremy Fox first made his name at the Michelin-starred restaurant Ubuntu in Napa Valley. Today he is one of America's most talked-about chefs, celebrated for the ingredient-focused cuisine he serves at the Los Angeles restaurant, Rustic Canyon Wine Bar and Seasonal Kitchen. In his first book, Fox presents his food philosophy in the form of 160 approachable recipes for the home cook. \u003c\/span\u003e\u003cem\u003eOn Vegetables\u003c\/em\u003e\u003cspan\u003e elevates vegetarian cooking, using creative methods and ingredient combinations to highlight the textures, flavours, and varieties of seasonal produce and including basic recipes for the larder.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAbout Jeremy Fox:\u003c\/em\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv style=\"padding-left: 30px;\"\u003e\u003cem\u003eJeremy Fox is an award-winning chef, having garnered accolades including Food \u0026amp; Wine \"Best New Chef 2008\", Los Angeles Times \"Jonathan Gold's 101 Best Restaurants\" 2013-2016, and three James Beard nominations for \"Best Chef: West\". He was previously at Ubuntu in Napa, CA, earning the restaurant a Michelin star and at Manresa in Los Gatos, CA. Fox is the executive chef at Rustic Canyon and Esters Wine Shop \u0026amp; Bar in Santa Monica, CA.\u003c\/em\u003e\u003c\/div\u003e\n\u003cdiv style=\"padding-left: 30px;\"\u003e\u003cem\u003eNoah Galuten is a food writer based in Los Angeles. He has written for several publications including LA Weekly and Los Angeles magazine. He was known for many years as the blogger behind Man Bites World and currently works for the Golden State restaurant group, where he oversees Bludso's Bar \u0026amp; Que locations, Prime Pizza, and Cofax in Los Angeles.\u003c\/em\u003e\u003c\/div\u003e\n\u003cdiv style=\"padding-left: 30px;\"\u003e\u003cem\u003eDavid Chang is the chef and founder of the Momofuku restaurant group, which owns and operates restaurants in the United States, Canada, and Australia.\u003c\/em\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"PHAIDON","offers":[{"title":"Default Title","offer_id":12960784187486,"sku":"9780714873909","price":49.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/products\/ScreenShot2021-12-07at2.48.24PM-PhotoRoom.png?v=1638924563"},{"product_id":"jacks-wife-frida-cooking-from-new-yorks-west-village","title":"Jack's Wife Frida: Cooking From New York''s West Village","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6 class=\"slot-header\"\u003e\u003cem\u003e\u003cstrong\u003e“Walking into Jack’s Wife Freda feels like a big, warm hug. Maya and Dean serve food you want to eat, anytime, any day. Though I’ll never stop parking myself at their restaurants, I can’t wait to re-create their favorites (and mine) at home.”—Jessica Seinfeld, bestselling author of Deceptively Delicious, The Can’t Cook Book, and Food Swings\u003c\/strong\u003e\u003c\/em\u003e\u003c\/h6\u003e\n\u003cp\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003eFrom Jack’s Wife Freda, the New York City neighborhood restaurants with a worldwide following, a gorgeously illustrated cookbook filled with beloved recipes for accessible, delicious, and inventive Jewish comfort-food cooking at home.\u003cbr\u003e\u003cbr\u003eJack’s Wife Freda, a pair of downtown restaurants whose signs bear the illustrated face of their namesake grandma, have become part of the epicenter of Jewish comfort-food dining in New York’s Greenwich Village. With their communal, casual vibe and detailed coziness, the restaurants feel like home, and everyone–from the many local regulars to thousands of tourists just passing through–is greeted like family by owners Maya and Dean Jankelowitz, and their staff. And the food is another reason you never want to leave. A tempting and imaginative meld of Jewish immigrant traditions and recipes, the menu crafted by chef Julia Jaksic borrows from the Ashkenazi and Sephardic dishes of the Jankelowitz’s respective childhoods, along with the flavors of South African and Israeli cooking. Fans line up on Carmine and Lafayette Streets each morning for a taste of the legendary spicy baked Shakshuka, Eggs Benny with Beet Hollandaise, or Rosewater Waffles with Honey Syrup. The bustling lunch crowd digs into classics like Matzoh Ball Soup, paired with new favorites like Peri-Peri Chicken Wings infused with African bird’s eye chili, and Maya’s Grain Bowl with Turmeric Tahini Dressing. Refreshing daytime drinks including Cantaloupe Juice and Nana Tea give way to a signature New York Sour at five o’clock, alongside an appetizer of Fried Zucchini Chips with Smoked Paprika Aioli or Haloumi with Grapes. Dinnertime brings delectable crowd-pleasers that home cooks will turn to again and again: Spiced Rack of Lamb with Herbed Israeli Couscous, Duck Tagine, and Freda’s Fish Balls. Malva Pudding, Yogurt Panna Cotta with Rose Syrup and more are a perfect end to any meal.\u003cbr\u003e\u003cbr\u003eGood food enjoyed with friends and family is the foundation of Jack’s Wife Freda, and Maya and Dean bring the same vibrant energy and love of great cooking and healthful eating to their first cookbook. Whether you live around the corner and pop in regularly for a favorite meal or look forward to an out-of-town visit, this beautifully illustrated and user-friendly book makes it easy to eat from Jack’s Wife Freda all day, every day.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"slot-header subtitle\"\u003e\u003cem\u003eABOUT THE AUTHOR\u003c\/em\u003e\u003c\/p\u003e\n\u003cdiv class=\"seemoreenable\" id=\"seemore-0\" height-fold=\"280\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cp\u003e\u003cem\u003e\u003cb\u003eDean and Maya Jankelowitz\u003c\/b\u003e are the co-owners of Jack’s Wife Freda, the wildly popular pair of identically named restaurants in New York City’s Greenwich Village and Soho neighborhoods. They have two children and live in downtown Manhattan.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e","brand":"PENGUIN | RANDOM HOUSE","offers":[{"title":"Default Title","offer_id":12960798507102,"sku":"9780399574863","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/products\/jackswifefreda.jpg?v=1607036155"},{"product_id":"the-balthazar-cookbook","title":"The Balthazar Cookbook","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv class=\"slot product-about 9781400046355 isbn-related seemoreenable show opened\" id=\"seemore-0\" height-fold=\"377\" target-height=\"403\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cp\u003eOne of my favorite places to go in NYC and a major source of inspriation for Broome St. General.  I used to head to Balthazar every morning for pastry when I live on Broome Street!\u003c\/p\u003e\n\u003cp\u003eWhen restaurateur Keith McNally and co-chefs Riad Nasr and Lee Hanson opened Balthazar in 1997, it immediately became one of the hottest restaurants in the country. Famous for its star-studded clientele, a beautiful room in the chic SoHo neighborhood, and superbly executed food, Balthazar has been embraced by New Yorkers and visitors alike for its perfect evocation of a French brasserie.\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003ci\u003eThe Balthazar Cookbook\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003ecaptures that energy, that style, and that cuisine, with recipes for the most-loved and most-accessible French dishes: seafood ranging from the ultra-simple Moules à la Marinière to more ambitious Bouillabaisse; chicken and game favorites that include Coq au Vin and Cassoulet; red-meat classics such as Braised Short Ribs and Blanquette de Veau; sides like the perfect French Fries or sublime Macaroni Gratin; and finales that include Crème Brûlée and Chocolate Pot de Crème. This is the best of French cooking, from one of the best-loved French restaurants in the country.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003cdiv class=\"more-link-wrap opened\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"slot-header subtitle\" style=\"padding-left: 30px;\"\u003e\u003cem\u003eABOUT THE AUTHOR\u003c\/em\u003e\u003c\/p\u003e\n\u003cdiv class=\"seemoreenable\" id=\"seemore-0\" height-fold=\"280\" style=\"padding-left: 30px;\"\u003e\n\u003csection class=\"overview\" style=\"padding-left: 30px;\"\u003e\n\u003cp style=\"padding-left: 30px;\"\u003e\u003cem\u003eKeith McNally was born in London and moved to New York in 1975 where he worked in a series of restaurant jobs from oyster-shucker to busboy to general layabout. In 1980 he opened his first restaurant, The Odeon. Since then he has opened Cafe Luxembourg, Nell’s, Lucky Strike, Pravda, Balthazar, Pastis, Schiller’s, Morandi, Minetta Tavern, Pulinos’s as well as Balthazar in London. He’s also written and directed two feature films, End Of The Night and Far From Berlin. In 2010 he was mistakenly given the James Beard Award for Outstanding U.S. Restaurateur.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"mobile-also-in-series\"\u003e\u003ca name=\"#alsoinseries\" id=\"alsoinseries\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-also-by-author\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-author-spotlights\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-second-product-detail\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"desktop-praise\" data-return-id=\"mobile-praise\"\u003e\n\u003ca name=\"#praise\" id=\"praise\"\u003e\u003c\/a\u003e\n\u003cdiv class=\"slot product-praise seemoreenable\" height-fold=\"280\" target-height=\"843\" id=\"seemore-1\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"PENGUIN | RANDOM HOUSE","offers":[{"title":"Default Title","offer_id":12960798572638,"sku":"9781400046355","price":37.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/products\/balthazar.jpg?v=1607795731"},{"product_id":"sweet","title":"Sweet","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv class=\"slot product-about 9781607749141 isbn-related seemoreenable show opened\" id=\"seemore-0\" height-fold=\"377\" target-height=\"656\"\u003e\n\u003csection class=\"overview\"\u003e\u003cstrong\u003e A \u003ci\u003eNew York Times\u003c\/i\u003e best seller!\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eFinalist for the 2018 James Beard Foundation Book Awards for “Baking and Desserts” and “Photography” categories\u003cbr\u003eFinalist for the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for “Baking” category\u003cbr\u003e\u003cbr\u003eA collection of over 110 recipes for sweets, baked goods, and confections from superstar chef Yotam Ottolenghi, thoroughly tested and updated.\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003eYotam Ottolenghi is widely beloved in the food world for his beautiful, inspirational, and award-winning cookbooks, as well as his London delis and fine dining restaurant. And while he’s known for his savory and vegetarian dishes, he actually started out his cooking career as a pastry chef.\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eSweet\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003eis entirely filled with delicious baked goods, desserts, and confections starring Ottolenghi’s signature flavor profiles and ingredients including fig, rose petal, saffron, orange blossom, star anise, pistachio, almond, cardamom, and cinnamon. A baker’s dream,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eSweet\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003efeatures simple treats such as Chocolate, Banana, and Pecan cookies and Rosemary Olive Oil Orange Cake, alongside recipes for showstopping confections such as Cinnamon Pavlova with Praline Cream and Fresh Figs and Flourless Chocolate Layer Cake with Coffee, Walnut, and Rosewater.\u003c\/section\u003e\n\u003cdiv class=\"more-link-wrap opened\" style=\"text-align: center;\"\u003e\u003cspan face=\"system-ui\" style=\"font-family: system-ui;\"\u003e\u003cspan style=\"font-size: 11px; background-color: #ffffff;\"\u003eAbout the Author:\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"more-link-wrap opened\" style=\"text-align: center;\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan face=\"system-ui\" style=\"font-family: system-ui;\"\u003e\u003cspan style=\"font-size: 11px; background-color: #ffffff;\"\u003e\u003cspan\u003eYOTAM OTTOLENGHI owns an eponymous group of four restaurants, plus the high-end restaurant, NOPI, in London. His previous cookbooks–\u003c\/span\u003e\u003ci\u003ePlenty, Jerusalem,\u003c\/i\u003e\u003cspan\u003e and \u003c\/span\u003e\u003ci\u003eOttolenghi\u003c\/i\u003e\u003cspan\u003e–have all been on the New York Times bestseller list. Yotam writes for \u003c\/span\u003e\u003ci\u003eThe Guardian\u003c\/i\u003e\u003cspan\u003e and appears on BBC. He lives in London. The author lives in London, UK.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ca name=\"#aboutthebook\" id=\"aboutthebook\"\u003e\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"mobile-also-in-series\"\u003e\u003ca name=\"#alsoinseries\" id=\"alsoinseries\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-also-by-author\"\u003e\n\u003ca name=\"#alsobyauthor\" id=\"alsobyauthor\"\u003e\u003c\/a\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003cdiv class=\"slot author-also-by 9781607749141 isbn-related show\"\u003e\n\u003cdiv class=\"product-author-also-by\" id=\"by-author\" data-work-author-list=\"99666,2148683\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"PENGUIN | RANDOM HOUSE","offers":[{"title":"Default Title","offer_id":12960798638174,"sku":"9781607749141","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/products\/sweet-PhotoRoom_ea9cf516-cac2-484b-b123-9b88d66aaca6.png?v=1638920256"},{"product_id":"robertas-cookbook","title":"Roberta''s Cookbook","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv id=\"left-rail-top\" class=\"product-body clearfix\"\u003e\n\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv class=\"slot product-about 9780770433710 isbn-related seemoreenable show opened\" id=\"seemore-0\" height-fold=\"377\" target-height=\"381\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003ch4 class=\"slot-header\"\u003e\u003cstrong\u003eThe Brooklyn destination the \u003ci\u003eNew York Times\u003c\/i\u003e called “one of the most extraordinary restaurants in the country”—which began as a pizza place and quickly redefined the urban food landscape—releases its highly anticipated debut cookbook.\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWhen Roberta’s opened in 2008 in a concrete bunker in Bushwick, it was a pizzeria where you could stop in for dinner and stumble out hours later, happy. It’s still a down-the-rabbit-hole kind of place but has also become a destination for groundbreaking food, a wholly original dining experience, and a rooftop garden that marked the beginning of the urban farming movement in New York City. The forces behind Roberta’s—chef Carlo Mirarchi and co-owners Brandon Hoy and Chris Parachini—share recipes, photographs, and stories meant to capture the experience of Roberta’s for those who haven’t been, and to immortalize it for those who’ve been there since the beginning.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003cdiv class=\"more-link-wrap opened\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ca name=\"#aboutthebook\" id=\"aboutthebook\"\u003e\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"mobile-also-in-series\"\u003e\u003ca name=\"#alsoinseries\" id=\"alsoinseries\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-also-by-author\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-author-spotlights\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-second-product-detail\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"right-rail-top\" class=\"right-rail\"\u003e\n\u003cdiv id=\"desktop-second-product-detail\" data-return-id=\"mobile-second-product-detail\"\u003e\n\u003ca name=\"#productdetails\" id=\"productdetails\"\u003e\u003c\/a\u003e\n\u003cdiv class=\"slot scnd-prod-detail\"\u003e\n\u003cdiv class=\"product-author-also-by\" id=\"scnd-detail\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"PENGUIN | RANDOM HOUSE","offers":[{"title":"Default Title","offer_id":12960799031390,"sku":"9780770433710","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/products\/robertas_aa6076eb-72ef-417c-957c-ac21441fb9da.jpg?v=1607795856"},{"product_id":"french-country-cooking-meals-and-moments-from-a-village-in-the-vineyards","title":"French Country Cooking: Meals And Moments From A Village In The Vineyards","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv class=\"slot product-about 9780553459586 isbn-related seemoreenable show opened\" id=\"seemore-0\" height-fold=\"377\" target-height=\"469\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003ch4 class=\"slot-header\"\u003eABOUT\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eFRENCH COUNTRY COOKING\u003c\/span\u003e\n\u003c\/h4\u003e\n\u003cp\u003e\u003cb\u003eA captivating journey through off-the-beaten-path French wine country with 100 simple yet exquisite recipes, 150 sumptuous photographs, and stories inspired by life in a small village. \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“Francophiles, this book is pure Gallic food porn.” \u003ci\u003e—The Wall Street Journal \u003c\/i\u003e \u003cbr\u003e\u003cbr\u003eReaders everywhere fell in love with Mimi Thorisson, her family, and their band of smooth fox terriers through her blog,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eManger,\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eand debut cookbook,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eA Kitchen in France\u003c\/i\u003e. In\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eFrench Country Cooking\u003c\/i\u003e, the family moves to an abandoned old château in Médoc. While shopping for local ingredients, cooking, and renovating the house, Mimi meets the farmers and artisans who populate the village and learns about the former owner of the house, an accomplished local cook. Here are recipes inspired by this eccentric cast of characters, including White Asparagus Soufflé, Wine Harvest Pot au Feu, Endives with Ham, and Salted Butter Chocolate Cake. Featuring evocative photographs taken by Mimi’s husband, Oddur Thorisson, and illustrated endpapers, this cookbook is a charming jaunt to an untouched corner of France that has thus far eluded the spotlight.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003ca name=\"#aboutthebook\" id=\"aboutthebook\"\u003e\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"mobile-also-in-series\"\u003e\u003ca name=\"#alsoinseries\" id=\"alsoinseries\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-also-by-author\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-author-spotlights\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-second-product-detail\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"desktop-praise\" data-return-id=\"mobile-praise\"\u003e\n\u003ca name=\"#praise\" id=\"praise\"\u003e\u003c\/a\u003e\n\u003cdiv class=\"slot product-praise seemoreenable\" height-fold=\"280\" target-height=\"777\" id=\"seemore-2\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"PENGUIN | RANDOM HOUSE","offers":[{"title":"Default Title","offer_id":12960799260766,"sku":"9780553459586","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/products\/french_country_cooking_996a267e-64f9-46d1-9db7-fff5dc99c570.jpg?v=1607035521"},{"product_id":"chiltern-firehouse","title":"Chiltern Firehouse","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv class=\"slot product-about 9781607749929 isbn-related seemoreenable show opened\" id=\"seemore-0\" height-fold=\"377\" target-height=\"513\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cp\u003e\u003cb\u003eA cookbook showcasing the food and atmosphere of London’s Chiltern Firehouse, a New York-style brasserie drawing praise and patrons from around the world.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eLondon’s most fashionable, most talked about restaurant is Chiltern Firehouse, an iconic landmark and destination built in a stunning Victorian-Gothic firehouse in London’s Marylebone neighborhood. Owned by hotelier André Balazs, whose other properties include the Chateau Marmont and the Mercer Hotel, the exquisitely designed space is overflowing with A-listers every night of the week. What draws them in is the design, but what makes them stay is chef Nuno Mendes’s incredible food–crab doughnuts, monkfish cooked over pine, and wood-grilled Iberico pork.\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eChiltern Firehous goes\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003ebehind the scenes with exclusive photography and striking design, delves into the Firehouse’s love affair with cocktails, and showcases the acclaimed recipes of Lisbon-born chef Nuno Mendes. Mendes draws on influences from his career split between the United States and Europe to create contemporary dishes with an American accent. With a lush, transporting package,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eChiltern Firehouse\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003edelivers reimagined classics and bold new flavors, along with the charm of London’s hottest restaurant, to America’s shores.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cp class=\"slot-header subtitle\" style=\"padding-left: 30px;\"\u003e\u003cem\u003eAbout Nuno Medes:\u003c\/em\u003e\u003c\/p\u003e\n\u003cdiv class=\"seemoreenable\" id=\"seemore-0\" height-fold=\"280\" style=\"padding-left: 30px;\"\u003e\n\u003csection class=\"overview\" style=\"padding-left: 30px;\"\u003e\n\u003cp style=\"padding-left: 30px;\"\u003e\u003cem\u003eBorn and raised in Lisbon, Nuno Mendes worked in America, Japan, and Spain before heading up a string of critically acclaimed restaurants in London, including Bacchus and Viajante. Nuno is executive chef at London’s Chiltern Firehouse and co-author of the Chiltern Firehouse cookbook. In 2015 he launched his first solo venture, restaurant Taberna do Mercado, which focuses on the food and wine of his native country of Portugal.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/section\u003e\n\u003cdiv class=\"more-link-wrap opened\"\u003e\u003cbutton type=\"button\" class=\"btn btn-link more\"\u003eSEE LESS\u003c\/button\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ca name=\"#aboutthebook\" id=\"aboutthebook\"\u003e\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"mobile-also-in-series\"\u003e\u003ca name=\"#alsoinseries\" id=\"alsoinseries\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-also-by-author\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-author-spotlights\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-second-product-detail\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"desktop-praise\" data-return-id=\"mobile-praise\"\u003e\n\u003ca name=\"#praise\" id=\"praise\"\u003e\u003c\/a\u003e\n\u003cdiv class=\"slot product-praise seemoreenable\" height-fold=\"280\" target-height=\"689\" id=\"seemore-2\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"PENGUIN | RANDOM HOUSE","offers":[{"title":"Default Title","offer_id":12960799424606,"sku":"9781607749929","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/products\/chiltern_firehouse-PhotoRoom.png?v=1638918565"},{"product_id":"old-world-italian","title":"Old World Italian","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv id=\"seemore-0\" class=\"slot product-about 9780804185592 isbn-related seemoreenable show opened\" target-height=\"447\" height-fold=\"377\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv class=\"slot product-about 9781984823595 isbn-related seemoreenable show opened\" id=\"seemore-0\" height-fold=\"377\" target-height=\"763\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cp\u003eIt doesn't get any better than the storybook and idyllic life lead by @mimithor. Beautiful food, made by a beautiful family. This is more than a cookbook, it is a love letter to its title, Old World Italian. A stunning page after stunning page, it is tan incredible present for your the Italophile in your life \/ The friend who is so la dolce vita FOMO rn. Not to mention for the chef in your life. Aren't we all at this point #quarantinelife.\u003c\/p\u003e\n\u003cp\u003eMore About the Book\u003c\/p\u003e\n\u003cp\u003eMimi explores the beautiful coasts and countrysides of Italy in this lavishly photographed cookbook featuring simple, authentic recipes inspired by the country’s devoted producers and rich food heritage. \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem data-mce-fragment=\"1\"\u003eOld World Italian\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ecaptures their journey and the culinary treasures they discovered. From Tuscany to Umbria to Naples and more, Mimi dives into Italy’s diverse regional cuisines and shares 100 recipes for authentic, classic dishes, enriched by conversations with devoted local food experts who share their timeworn techniques and stories. You’ll indulge in dishes culled from across the country, such as plump agnolotti bathed in sage and butter from the north, the tomato-rich ragùs and pastas of the southwest, and the multifaceted, seafood-laden cuisine of Sicily. The mysteries of Italian food culture will unravel as you learn to execute a perfect Neapolitan-style pizza at home or make the most sublime yet elemental cacio e pepe.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFull of local color, history, and culture, plus evocative, sumptuous photography shot by Mimi’s husband, Oddur Thorisson,\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eOld World Italian\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003etransports you to a seat at the family’s table in Italy, where you may never want to leave.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e#broomestxmaswishlist #bsglibrary #bsgcooks #giftsforthechef #giftsforitalophiles #holidaygift #cookbook #italiancookbook\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003cstrong\u003e\u003cbr\u003e“A tribute to the home cooking of real families across the country.”—\u003cem\u003eThe Wall Street Journal\u003c\/em\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e\u003cbr\u003eNAMED ONE OF FALL’S BEST COOKBOOKS BY CHOWHOUND AND EPICURIOUS\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eBeloved for her gorgeous cookbooks\u003cem\u003e\u003cspan\u003e \u003c\/span\u003eA Kitchen in France\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eFrench Country Cooking\u003c\/em\u003e, Mimi Thorisson, along with her lively family and smooth fox terriers in tow, immersed readers in the warmth of their convivial lives in rural France. In their newest cookbook, The Thorissons pause their lives in the idyllic French countryside to start a new adventure in Italy and satisfy their endless curiosity and passion for the magic of Italian cooking.\u003cbr\u003e\u003cbr\u003eFull of local color, history, and culture, plus evocative, sumptuous photography shot by Mimi’s husband, Oddur Thorisson,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eOld World Italian\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003etransports you to a seat at the family’s table in Italy, where you may never want to leave.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003cdiv class=\"more-link-wrap opened\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2 class=\"slot-header subtitle\"\u003eABOUT THE AUTHOR\u003c\/h2\u003e\n\u003cdiv class=\"seemoreenable\" id=\"seemore-0\" height-fold=\"280\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cp\u003e\u003cb\u003eMimi Thorisson\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eis a French cook and writer living with her family between Médoc, France, and Turin, Italy. She is the author of\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eA Kitchen in France\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eFrench Country Cooking\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eand runs the award-winning food blog Manger, which documents her cooking adventures in Médoc and around Italy.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003csection class=\"overview\"\u003e\u003c\/section\u003e\n\u003c\/div\u003e\n\u003ca id=\"aboutthebook\" name=\"#aboutthebook\"\u003e\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"mobile-also-in-series\"\u003e\u003ca id=\"alsoinseries\" name=\"#alsoinseries\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-also-by-author\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-author-spotlights\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-second-product-detail\"\u003e\u003c\/div\u003e\n\u003cdiv data-return-id=\"mobile-praise\" id=\"desktop-praise\"\u003e\n\u003ca id=\"praise\" name=\"#praise\"\u003e\u003c\/a\u003e\n\u003cdiv id=\"seemore-2\" class=\"slot product-praise seemoreenable\" target-height=\"1349\" height-fold=\"280\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"PENGUIN | RANDOM HOUSE","offers":[{"title":"Default Title","offer_id":32272565928030,"sku":"9781984823595","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/products\/OldWorldItalian.jpg?v=1605863685"},{"product_id":"ottolenghi-flavor","title":"Ottolenghi Flavor","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv class=\"slot product-about 9780804185592 isbn-related seemoreenable show opened\" id=\"seemore-0\" height-fold=\"377\" target-height=\"447\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv id=\"seemore-0\" class=\"slot product-about 9781984823595 isbn-related seemoreenable show opened\" target-height=\"763\" height-fold=\"377\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv id=\"seemore-0\" class=\"slot product-about 9780399581755 isbn-related seemoreenable show opened\" target-height=\"565\" height-fold=\"377\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eNEW YORK TIMES\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eBESTSELLER • The author of \u003cem\u003ePlenty\u003c\/em\u003e teams up with Ottolenghi Test Kitchen’s Ixta Belfrage to reveal how flavor is created and amplified through 100+ super-delicious, plant-based recipes.\u003cbr\u003e\u003cbr\u003e“Bold, innovative recipes . . . make this book truly thrilling.”—\u003cem\u003eThe New York Times\u003c\/em\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cem\u003eLevel up your vegetables.\u003c\/em\u003e In this groundbreaking cookbook, Yotam Ottolenghi and Ixta Belfrage offer a next-level approach to vegetables that breaks down the fundamentals of cooking into three key elements: process, pairing, and produce. For \u003cstrong\u003eprocess\u003c\/strong\u003e, Yotam and Ixta show how easy techniques such as charring and infusing can change the way you think about cooking. Discover how to unlock new depths of flavor by \u003cstrong\u003epairing\u003c\/strong\u003e vegetables with sweetness, fat, acidity, or chile heat, and learn to identify the \u003cstrong\u003eproduce\u003c\/strong\u003e that has the innate ability to make dishes shine.\u003cbr\u003e\u003cbr\u003eWith main courses, sides, desserts, and a whole pantry of “flavor bombs” (homemade condiments), there’s something for any meal, any night of the week, including surefire hits such as Stuffed Eggplant in Curry and Coconut Dal, Spicy Mushroom Lasagne, and Romano Pepper Schnitzels. Chock-full of low-effort, high-impact dishes that pack a punch and standout meals for the relaxed cook, \u003cem\u003eOttolenghi Flavor\u003c\/em\u003e is a revolutionary approach to vegetable cooking.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003cdiv class=\"more-link-wrap opened\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6 class=\"slot-header subtitle\"\u003eABOUT THE AUTHOR\u003c\/h6\u003e\n\u003cdiv id=\"seemore-0\" class=\"seemoreenable\" height-fold=\"280\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cp\u003e\u003cb\u003eYotam Ottolenghi\u003c\/b\u003e is a seven-time \u003ci\u003eNew York Times\u003c\/i\u003e best-selling cookbook author who contributes to the \u003ci\u003eNew York Times\u003c\/i\u003e Food section and has a weekly column in \u003ci\u003eThe Guardian\u003c\/i\u003e. His \u003ci\u003eOttolenghi Simple\u003c\/i\u003e was selected as a best book of the year by NPR and the \u003ci\u003eNew York Times\u003c\/i\u003e; \u003ci\u003eJerusalem\u003c\/i\u003e, written with Sami Tamimi, was awarded Cookbook of the Year by the International Association of Culinary Professionals and named Best International Cookbook by the James Beard Foundation. He lives in London, where he co-owns an eponymous group of restaurants and the fine-dining destinations Nopi and Rovi.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003cdiv class=\"more-link-wrap opened\"\u003e\n\u003cdiv id=\"seemore-0\" class=\"seemoreenable\" height-fold=\"280\"\u003e\n\u003csection class=\"overview\"\u003e\u003c\/section\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003csection class=\"overview\"\u003e\u003c\/section\u003e\n\u003c\/div\u003e\n\u003ca name=\"#aboutthebook\" id=\"aboutthebook\"\u003e\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"mobile-also-in-series\"\u003e\u003ca name=\"#alsoinseries\" id=\"alsoinseries\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-also-by-author\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-author-spotlights\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-second-product-detail\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"desktop-praise\" data-return-id=\"mobile-praise\"\u003e\n\u003ca name=\"#praise\" id=\"praise\"\u003e\u003c\/a\u003e\n\u003cdiv class=\"slot product-praise seemoreenable\" id=\"seemore-2\" height-fold=\"280\" target-height=\"1349\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"PENGUIN | RANDOM HOUSE","offers":[{"title":"Default Title","offer_id":32272583065694,"sku":"9780399581755","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/products\/OttolenghiFlavor.jpg?v=1605864249"},{"product_id":"modern-kosher-global-flavors-new-traditions","title":"Modern Kosher: Global Flavors, New Traditions","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv class=\"slot product-about 9780804185592 isbn-related seemoreenable show opened\" id=\"seemore-0\" height-fold=\"377\" target-height=\"447\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv id=\"seemore-0\" class=\"slot product-about 9781984823595 isbn-related seemoreenable show opened\" target-height=\"763\" height-fold=\"377\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv id=\"seemore-0\" class=\"slot product-about 9780399581755 isbn-related seemoreenable show opened\" target-height=\"565\" height-fold=\"377\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003csection class=\"book-meta pb-3\"\u003e\n\u003cp\u003e\u003cb\u003eThis dynamic, inspiring set of recipes includes Asian, Indian, Latin, European, and Israeli influences, fresh ingredients, and modern techniques to present a bright, elevated vision of everyday kosher cooking.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eTaking a food-forward, modern approach to the laws of kashrut, 100 original recipes showcase the breadth of flavors, textures, ingredients, and techniques available while keeping kosher.\u003cbr\u003e\u003cbr\u003e\u003ci\u003eModern Kosher\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003epresents culturally Jewish recipes from Ashkenazi, Sephardic, and contemporary Israeli traditions; dishes from Latin, Asian, and other international cuisines for the kosher table; and highly practical pantry recipes, including stocks, sauces, oils, and pickles, plus the ultimate recipes for schmaltz and gribenes to enhance the reader's everyday cooking. Vegans, vegetarians, and gluten-free cooks will all find recipes to share. Whether planning a family holiday or a weeknight dinner with friends,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eModern Kosher\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eis elevated comfort food of the most delicious sort.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection class=\"book-meta pb-3\"\u003e\n\u003ch3 class=\"secondary-header mb-2\"\u003eAbout The Author\u003c\/h3\u003e\n\u003cp\u003e\u003cb\u003eMichael Aaron Gardiner\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eis an award-winning weekly food writer (2018 San Diego Press Club Award; 2019 Society of Professional Journalists Award) for the\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eSan Diego CityBeat\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eand contributor to the\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eSan Diego Union-Tribune\u003c\/i\u003e. He writes the San Diego Food and Travel blog sdfoodtravel.com and cohosts\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe Art of Spooning\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003epodcast on the Specialty Produce Network. Gardiner also practices business law and litigation in San Diego.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003csection class=\"overview\"\u003e\u003c\/section\u003e\n\u003c\/div\u003e\n\u003ca name=\"#aboutthebook\" id=\"aboutthebook\"\u003e\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"mobile-also-in-series\"\u003e\u003ca name=\"#alsoinseries\" id=\"alsoinseries\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-also-by-author\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-author-spotlights\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-second-product-detail\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"desktop-praise\" data-return-id=\"mobile-praise\"\u003e\n\u003ca name=\"#praise\" id=\"praise\"\u003e\u003c\/a\u003e\n\u003cdiv class=\"slot product-praise seemoreenable\" id=\"seemore-2\" height-fold=\"280\" target-height=\"1349\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"PENGUIN | RANDOM HOUSE","offers":[{"title":"Default Title","offer_id":32272592666718,"sku":"9780847868759","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/products\/ModernKosher-GlobalFlavors_NewTraditions.jpg?v=1605864505"},{"product_id":"vegan-christmas-plant-based-recipes-for-the-festive-season","title":"Vegan Christmas: Plant-Based Recipes For the Festive Season","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv class=\"slot product-about 9780804185592 isbn-related seemoreenable show opened\" id=\"seemore-0\" height-fold=\"377\" target-height=\"447\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv id=\"seemore-0\" class=\"slot product-about 9781984823595 isbn-related seemoreenable show opened\" target-height=\"763\" height-fold=\"377\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv id=\"seemore-0\" class=\"slot product-about 9780399581755 isbn-related seemoreenable show opened\" target-height=\"565\" height-fold=\"377\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003csection class=\"book-meta pb-3\"\u003e\u003cheader class=\"book-header pb-3\"\u003e\n\u003ch1 class=\"book-title\"\u003eVegan Christmas: Plant-Based Recipes For the Festive Season\u003c\/h1\u003e\n\u003ch2 class=\"byline mt-1\"\u003eWritten by Audrey Fitzjohn\u003c\/h2\u003e\n\u003c\/header\u003e\n\u003csection class=\"book-meta pb-3\"\u003e\n\u003cp\u003e\u003cb\u003eDeck the halls with plant-based goodies, for\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eVegan Christmas\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eis here.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eWe all know the state of panic. It's your turn to host the whole family for the holidays, which means dozens of people, so you're already stretched thin. And then you find out that so-and-so's new boyfriend is vegan! Luckily for you, this book is a foolproof guide to making plant-based meals for the holidays.\u003cbr\u003e\u003cbr\u003eYou could start your guests with a round of blinis and faux caviar. Then, when they're getting snacky, bring out the arancini and dairy-free aioli. When you're laying out the big dinner spread, you can offer your vegan guests tempeh and mashed sweet potatoes, stuffed pumpkin, and many more devilishly starchy options. Then, for dessert, roll out the chocolate truffles, a black forest cake, fruit pies, and more!\u003cbr\u003e\u003cbr\u003ePlus, who even needs meat or animal products, when you're surrounded by your friends and family?\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection class=\"book-meta pb-3\"\u003e\n\u003ch3 class=\"secondary-header mb-2\"\u003eAbout The Author\u003c\/h3\u003e\n\u003cp\u003e\u003cb\u003eAudrey Fitzjohn\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eis a photographer, stylist, and freelance writer based in Paris, France. She's a mother of two with an undying love of vegan sweets.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003csection class=\"book-meta pb-3\"\u003e\u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003csection class=\"overview\"\u003e\u003c\/section\u003e\n\u003c\/div\u003e\n\u003ca name=\"#aboutthebook\" id=\"aboutthebook\"\u003e\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"mobile-also-in-series\"\u003e\u003ca name=\"#alsoinseries\" id=\"alsoinseries\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-also-by-author\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-author-spotlights\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-second-product-detail\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"desktop-praise\" data-return-id=\"mobile-praise\"\u003e\n\u003ca name=\"#praise\" id=\"praise\"\u003e\u003c\/a\u003e\n\u003cdiv class=\"slot product-praise seemoreenable\" id=\"seemore-2\" height-fold=\"280\" target-height=\"1349\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"PENGUIN | RANDOM HOUSE","offers":[{"title":"Default Title","offer_id":32272595353694,"sku":"9781925811919","price":14.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/products\/VeganChristmas-Plant-BasedRecipesFortheFestiveSeason.jpg?v=1605864843"},{"product_id":"essential-ottolenghi-two-book-bundle","title":"Essential Ottolenghi, Two-Book Bundle","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv class=\"slot product-about 9780804185592 isbn-related seemoreenable show opened\" id=\"seemore-0\" height-fold=\"377\" target-height=\"447\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv id=\"seemore-0\" class=\"slot product-about 9781984823595 isbn-related seemoreenable show opened\" target-height=\"763\" height-fold=\"377\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv id=\"seemore-0\" class=\"slot product-about 9780399581755 isbn-related seemoreenable show opened\" target-height=\"565\" height-fold=\"377\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv id=\"seemore-0\" class=\"slot product-about 9781984859020 isbn-related seemoreenable show opened\" target-height=\"653\" height-fold=\"377\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cp\u003e\u003cstrong\u003eExperience Yotam Ottolenghi’s wholly original approach to Middle Eastern-inspired, vegetable-centric cooking with over 280 recipes in a convenient ebook bundle of the beloved\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eNew York Times\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ebestselling cookbooks \u003cem\u003ePlenty More\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eand\u003cem\u003e\u003cspan\u003e \u003c\/span\u003eOttolenghi Simple\u003c\/em\u003e.\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eFrom powerhouse chef and author (with over five million book copies sold) Yotam Ottolenghi comes this collection of two fan favorites. These definitive books feature over 280 recipes—spanning every meal, from breakfast to dessert, including snacks and sides—showcasing Yotam’s trademark dazzling, boldly flavored, Middle Eastern cooking style.\u003cbr\u003e\u003cbr\u003eFull of weeknight winners, for vegetarians and omnivores alike, such as Braised Eggs with Leeks and Za’atar, Polenta Chips with Avocado and Yogurt, Lamb and Feta Meatballs, Baked Orzo with Mozzarella and Oregano, and Halvah Ice Cream with Chocolate Sauce and Roasted Peanuts, \u003cem\u003eEssential Ottolenghi\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eincludes:\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e\u003cem\u003ePlenty More\u003c\/em\u003e:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eMore than 150 dazzling recipes emphasize spices, seasonality, and bold flavors. Organized by cooking method, from inspired salads to hearty main dishes and luscious desserts, this collection will change the way you cook and eat vegetables.\u003cbr\u003e\u003cem\u003e\u003cbr\u003e\u003cstrong\u003eOttolenghi Simple\u003c\/strong\u003e\u003c\/em\u003e\u003cstrong\u003e:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eThese 130 streamlined recipes packed with Yotam’s famous flavors are all simple in at least (and often more than) one way: made in thirty minutes or less, with ten or fewer ingredients, in a single pot, using pantry staples, or prepared ahead of time for brilliantly, deliciously simple meals.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003cdiv class=\"more-link-wrap opened\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6 class=\"slot-header subtitle\"\u003eABOUT THE AUTHOR\u003c\/h6\u003e\n\u003cdiv id=\"seemore-0\" class=\"seemoreenable\" height-fold=\"280\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cp\u003e\u003cb\u003eYotam Ottolenghi\u003c\/b\u003e is a seven-time \u003ci\u003eNew York Times\u003c\/i\u003e best-selling cookbook author who contributes to the \u003ci\u003eNew York Times\u003c\/i\u003e Food section and has a weekly column in \u003ci\u003eThe Guardian\u003c\/i\u003e. His \u003ci\u003eOttolenghi Simple\u003c\/i\u003e was selected as a best book of the year by NPR and the \u003ci\u003eNew York Times\u003c\/i\u003e; \u003ci\u003eJerusalem\u003c\/i\u003e, written with Sami Tamimi, was awarded Cookbook of the Year by the International Association of Culinary Professionals and named Best International Cookbook by the James Beard Foundation. He lives in London, where he co-owns an eponymous group of restaurants and the fine-dining destinations Nopi and Rovi.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003cdiv class=\"more-link-wrap opened\"\u003e\n\u003cdiv id=\"seemore-0\" class=\"seemoreenable\" height-fold=\"280\"\u003e\n\u003csection class=\"overview\"\u003e\u003c\/section\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003csection class=\"overview\"\u003e\u003c\/section\u003e\n\u003c\/div\u003e\n\u003ca name=\"#aboutthebook\" id=\"aboutthebook\"\u003e\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"mobile-also-in-series\"\u003e\u003ca name=\"#alsoinseries\" id=\"alsoinseries\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-also-by-author\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-author-spotlights\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-second-product-detail\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"desktop-praise\" data-return-id=\"mobile-praise\"\u003e\n\u003ca name=\"#praise\" id=\"praise\"\u003e\u003c\/a\u003e\n\u003cdiv class=\"slot product-praise seemoreenable\" id=\"seemore-2\" height-fold=\"280\" target-height=\"1349\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"PENGUIN | RANDOM HOUSE","offers":[{"title":"Default Title","offer_id":32272602202206,"sku":"9781984858337","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/products\/EssentialOttolenghi_Two-BookBundle.jpg?v=1605865343"},{"product_id":"dinner-at-the-long-table","title":"Dinner at the Long Table","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eFrom the acclaimed owner of Brooklyn’s Diner, Marlow \u0026amp; Sons, Marlow \u0026amp; Daughters, Reynard, The Ides, Achilles Heel, She Wolf Bakery, Marlow Goods, Roman’s, and the Wythe Hotel comes this debut cookbook capturing a year’s worth of dishes meant to be shared among friends.\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAndrew Tarlow has grown a restaurant empire on the simple idea that a meal can somehow be beautiful and ambitious, while also being unfussy and inviting. Personal and accessible, \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eDinner at the Long Table\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e brings Tarlow’s keen eye for combining design and taste to a collection of seventeen seasonal menus ranging from small gatherings to blow-out celebrations. The menus encompass memorable feasts and informal dinners and include recipes like a leisurely ragu, followed by fruit and biscotti; paella with tomato toasts, and a Catalan custard; fried calamari sandwiches and panzanella; or a lamb tajine with spiced couscous, pickled carrots, and apricots in honey.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eDinner at the Long Table\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003eincludes family-style meals that have become a tradition in his home. Written with Anna Dunn, the cookbook is organized by occasion and punctuated with personal anecdotes and photography. Much more than just a beautiful cookbook, \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eDinner at the Long Table\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e is a thematic exploration into cooking, inspiration, and creativity, with a focus on the simple yet innate human practice of preparing and enjoying food together.\u003c\/span\u003e","brand":"PENGUIN | RANDOM HOUSE","offers":[{"title":"Default Title","offer_id":39580416737374,"sku":"9781607748465","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/products\/dinneratthelongtable.jpg?v=1638919416"},{"product_id":"ottolenghi-the-cookbook","title":"OTTOLENGHI: The Cookbook","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv id=\"mobile-about-the-book\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"slot product-about 9781607744184 isbn-related seemoreenable show opened\" id=\"seemore-0\" data-mce-fragment=\"1\" height-fold=\"377\" target-height=\"492.781\"\u003e\n\u003csection class=\"overview\" data-mce-fragment=\"1\"\u003e\n\u003cp class=\"slot-header\" data-mce-fragment=\"1\"\u003eAvailable for the first time in an American edition, this debut cookbook, from bestselling authors Yotam Ottolenghi  and Sami Tamimi of \u003cem data-mce-fragment=\"1\"\u003ePlenty \u003c\/em\u003eand \u003cem data-mce-fragment=\"1\"\u003eJerusalem\u003c\/em\u003e, features 140 recipes culled from the popular Ottolenghi restaurants and inspired by the diverse culinary traditions of the Mediterranean.\u003c\/p\u003e\n\u003cp class=\"slot-header\" data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/strong\u003eYotam Ottolenghi’s four eponymous restaurants—each a patisserie, deli, restaurant, and bakery rolled into one—are among London’s most popular culinary destinations. Now available for the first time in an American edition and updated with US measurements throughout, this debut cookbook from the celebrated, bestselling authors of Jerusalem  and Plenty features 140 recipes culled from the popular Ottolenghi restaurants and inspired by the diverse culinary traditions of the Mediterranean.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe recipes reflect the authors’ upbringings in Jerusalem yet also incorporate culinary traditions from California, Italy, and North Africa, among others. Featuring abundant produce and numerous fish and meat dishes, as well as Ottolenghi’s famed cakes and breads, Ottolenghi invites you into a world of inventive flavors and fresh, vibrant cooking.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"PENGUIN | RANDOM HOUSE","offers":[{"title":"Default Title","offer_id":39580432597086,"sku":"9781607744184","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/products\/OTTOLENGHI-TheCookbook.jpg?v=1638919943"},{"product_id":"meehans-bartender-manual","title":"Meehan's Bartender Manual","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv id=\"mobile-about-the-book\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"slot product-about 9781607748625 isbn-related seemoreenable show opened\" id=\"seemore-0\" data-mce-fragment=\"1\" height-fold=\"377\" target-height=\"607\"\u003e\n\u003csection class=\"overview\" data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e“A knowledge-filled tome for true cocktail nerds or those aspiring to be” (\u003cem data-mce-fragment=\"1\"\u003eEsquire\u003c\/em\u003e), from one of the world’s most acclaimed bartenders\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong\u003eWINNER OF THE JAMES BEARD AWARD • WINNER OF THE TALES OF THE COCKTAIL SPIRITED AWARD® FOR BEST NEW COCKTAIL OR BARTENDING BOOK • IACP AWARD FINALIST\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e \u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMeehan’s Bartender\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eManual\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eis acclaimed mixologist Jim Meehan’s magnum opus—and the first book of the modern era to explain the bar industry from the inside out. With chapters that mix cocktail history with professional insights from experts all over the world, this deep dive covers it all: bar design, menu development, spirits production, drink mixing technique, the craft of service and art of hospitality, and more.\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003eThe book also includes recipes for 100 cocktails culled from the classic canon and Meehan’s own storied career. Each recipe reveals why Meehan makes these drinks the way he does, offering unprecedented access to a top bartender’s creative process.\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003eWhether you’re a professional looking to take your career to the next level or an enthusiastic amateur interested in understanding the how and why of mixology,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eMeehan’s Bartender Manual\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eis the definitive guide.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"desktop-praise\" data-return-id=\"mobile-praise\" data-mce-fragment=\"1\"\u003e\u003c\/div\u003e","brand":"PENGUIN | RANDOM HOUSE","offers":[{"title":"Default Title","offer_id":39580447637598,"sku":"9781607748625","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/products\/meehans.jpg?v=1638921018"},{"product_id":"tiki","title":"Tiki: Modern Tropical Cocktails","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv id=\"mobile-about-the-book\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"slot product-about 9781607748625 isbn-related seemoreenable show opened\" id=\"seemore-0\" data-mce-fragment=\"1\" height-fold=\"377\" target-height=\"607\"\u003e\n\u003csection class=\"overview\" data-mce-fragment=\"1\"\u003e\u003cheader class=\"book-header pb-3\"\u003e\n\u003cp class=\"book-title\"\u003eThe IACP 2020 winner in the Beer, Wine, \u0026amp; Spirits category, Shannon Mustipher's book on exotic cocktails offers a refreshingly modern take on tiki. With original recipes, techniques, tasting notes and recommendations, and tips on style and music, \u003ci\u003eTiki\u003c\/i\u003e is an inspirational resource for cocktail lovers ready to explore fine Caribbean rums.\u003c\/p\u003e\n\u003c\/header\u003e\n\u003csection class=\"book-meta pb-3\"\u003e\n\u003cp\u003eTiki is the endless summer, an instant vacation, a sweet and colorful ticket to paradise with no baggage fees. Romanticized since mid-century but too long overlooked as the province of suburban lodges and family resorts, the tiki cocktail is stepping into its moment with sophisticated spirits lovers, skilled mixologists, and intrepid foodies. In\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eTiki\u003c\/i\u003e, Brooklyn-based rum expert Shannon Mustipher brings focus on refreshing flavors, fine spirits, and high-impact easy-to-execute presentation.\u003cbr\u003eDozens of easy-to-follow recipes present new versions of classic tiki drinks along with original cocktails using quality rums, infused and fat-washed spirits, liqueurs, fresh fruit juices, and homemade syrups. Tastemakers in the contemporary tiki boom, including Nathan Hazard, Brother Cleve, Laura Bishop, and Ean Bancroft, contribute their recipes. As a true aficionado, Mustipher breaks down Caribbean rums and spirits with practical tasting notes. Fans of classic tiki bibles such as\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eSmuggler's Cove\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003ci\u003ePotions of the Caribbean\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003ecan embrace\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eTiki\u003c\/i\u003e's modern style and spirit\u003cbr\u003ewhile new tiki fans learn from Mustipher's expertise, accessible recipes, and clear instruction.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection class=\"book-meta pb-3\"\u003e\n\u003cp class=\"secondary-header mb-2\"\u003eAbout The Author\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\"\u003e\u003cb\u003eShannon Mustipher\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eis a spirits educator, cocktail consultant, and expert on the topic of rum and cane spirits. She has poured cocktails in settings ranging from neighborhood pubs to Michelin-starred restaurants, and is a founding member of the Cane Club Collective, which fosters knowledge and appreciation for rum through educational seminars for the consumer and trade. Her writing and recipes have been featured in a number of publications, including\u003cspan\u003e \u003c\/span\u003e\u003ci\u003ePunch\u003c\/i\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eEsquire\u003c\/i\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eNew York Magazine\u003c\/i\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe Village Voice\u003c\/i\u003e, and\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eLiquor.com\u003c\/i\u003e.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"desktop-praise\" data-return-id=\"mobile-praise\" data-mce-fragment=\"1\"\u003e\u003c\/div\u003e","brand":"PENGUIN | RANDOM HOUSE","offers":[{"title":"Default Title","offer_id":39580477620318,"sku":"9780789335548","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/products\/TIKI.jpg?v=1638922750"},{"product_id":"provecho","title":"Provecho","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6 class=\"subtitle isbn-related 9781984859112 show\" data-mce-fragment=\"1\"\u003e100 VEGAN MEXICAN RECIPES TO CELEBRATE CULTURE AND COMMUNITY\u003c\/h6\u003e\n\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv id=\"seemore-0\" class=\"slot product-about 9781984859112 isbn-related seemoreenable show opened\" target-height=\"949.656\" height-fold=\"377\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cp\u003e\u003cstrong\u003eThe definitive plant-based Mexican cookbook for a new generation, featuring 100 recipes transforming traditional dishes into vegan celebrations of family and home\u003c\/strong\u003e\u003cbr\u003e \u003cbr\u003e\u003cstrong\u003e“The stories will feed your soul and the recipes will channel your love for Mexican food in a wholesome plant-based way.”—Nisha Vora, creator of Rainbow Plant Life and author of\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe Vegan Instant Pot Cookbook\u003c\/em\u003e\u003c\/strong\u003e\u003cbr\u003e \u003cbr\u003eEdgar Castrejón went vegan as a college student when he realized that following a plant-based diet made him feel better, but he worried he would no longer fit in back at the table with his family. As a proud first-generation Mexican American growing up in Oakland, Edgar had spent countless hours with his mom, aunts, and grandmother in the kitchen, where family recipes were passed down through “las manos mágicas.” So Edgar began creating healthier, meatless variations on the dishes he grew up cooking and eating.\u003cbr\u003e\u003cbr\u003e\u003cem\u003eProvecho\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003efeatures one hundred of Edgar’s ingenious vegan recipes that honor the traditional, often meat-heavy classics of Mexican and Latin American culture while cooking with compassion. Many take thirty minutes or less, rely on readily accessible ingredients, and feature Salvadoran and Colombian influences. And they’re all organized by how meals are approached in Edgar’s family:\u003cbr\u003e \u003cbr\u003e•\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eLa Mesa Llena (“The Full Table”):\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eMushroom Sancocho; No-Bake Enchiladas Verde with Jackfruit; Lentil-Cauliflower Empanadas\u003cbr\u003e•\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eLa Mesita (“The Small Table”):\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eSweet Potato and Kale Tacos; Quesadillas de Brócoli y Tofu; Vegan Queso Fundido\u003cbr\u003e•\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eLa Mañana Después de la Cruda (“The Morning After”):\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eBurritos de Desayuno; “Huevos” Rancheros; Papas con Chorizo Vegano\u003cbr\u003e•\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAntojitos (“Little Cravings”):\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eVegan Chipotle Crema; Mi Tia Evelia’s Ceviche de Coliflor; Ensalada de Nopales\u003cbr\u003e•\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eBebidas (“Drinks”):\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eOat Milk Horchata; Jugo de Espinaca y Piña; Margarita Fuerte\u003cbr\u003e•\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ePostrecitos (“Little Desserts”):\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eAlmond Milk Rice Pudding with Cashew Cream; Gelatina de Mango Coco; Apple Empanadas\u003cbr\u003e\u003cbr\u003eWith\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eProvecho,\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eEdgar invites you to discover a whole new way to enjoy the flavors he has loved his entire life—and still wakes up craving every day.\u003c\/p\u003e\n\u003cp class=\"slot-header subtitle\"\u003e\u003cstrong\u003eABOUT THE AUTHOR\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv id=\"seemore-0\" class=\"seemoreenable\" height-fold=\"280\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cp style=\"padding-left: 30px;\"\u003e\u003cb\u003eEdgar Castrejón\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003eis a chef, recipe developer, food stylist, and photographer based in the San Francisco Bay Area. While in school studying plant science and nutrition, he launched his Instagram account, where these days his followers tune in for his creative, nourishing, plant-based recipes and beautiful food photography.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"PENGUIN | RANDOM HOUSE","offers":[{"title":"Default Title","offer_id":39580534046814,"sku":"9781984859112","price":32.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/products\/provecho.jpg?v=1638924790"},{"product_id":"how-to-be-italian","title":"How to Be Italian","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eEat, drink, dress, travel and love la dolce vita \u003cmeta charset=\"utf-8\"\u003eBy Maria Pasquale\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWhat does it mean to be Italian?\u003c\/p\u003e\n\u003cp\u003eIs it pausing to enjoy an\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eaperitivo\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eor\u003cspan\u003e \u003c\/span\u003e\u003cem\u003egelato\u003c\/em\u003e? A\u003cspan\u003e \u003c\/span\u003e\u003cem\u003epasseggiata\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003edown a laneway steeped in history? An August spent tanning at the beach?\u003c\/p\u003e\n\u003cp\u003eThis book is a celebration of the Italian lifestyle – an education in drinking to savour the moment, travelling indulgently, and cherishing food and culture. A lesson in the\u003cspan\u003e \u003c\/span\u003e\u003cem\u003edolce far niente\u003c\/em\u003e: the sweetness of doing nothing. We may not all live in the\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ebel paese\u003c\/em\u003e, but anyone can learn from the rich tapestry of life  on the boot.\u003c\/p\u003e\n\u003cp\u003eFrom the innovation of Italian fashion and design, the Golden Age of its cinema to the Roman Empire’s cultural echoes (and some very good\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eespresso\u003c\/em\u003e), take a dip into the Italian psyche and learn to eat, love, dress, think and have fun as only the Italians can.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the author\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBorn in Melbourne, Australia, to Italian parents,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eMaria Pasquale\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ealways knew Rome was her destiny and on a whim, moved to the eternal city in 2011. An unabashed romantic (Rome being her one true love!), she is the creator of popular food, travel and lifestyle blog\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eHeartRome\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ewhich has readers in over 100 countries. Her blog has been featured in the BBC and\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eVogue\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eand she contributes regularly to\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eFodor’s\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eUSA Today\u003c\/em\u003e. She has published two books.\u003c\/p\u003e","brand":"PENGUIN | RANDOM HOUSE","offers":[{"title":"Default Title","offer_id":39580536668254,"sku":"9781922417312","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/products\/howtobeitalian.jpg?v=1638925324"},{"product_id":"under-coconut-skies","title":"Under Coconut Skies","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"book-subtitle\" data-mce-fragment=\"1\"\u003eFeasts \u0026amp; Stories from the Philippines\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"summary-book-author\" data-mce-fragment=\"1\"\u003eBy Yasmin Newman\u003c\/div\u003e\n\u003cdiv class=\"summary-book-author\" data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"summary-book-author\" data-mce-fragment=\"1\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cb\u003eA book of feasts filled with vibrant and kaleidoscopic Filipino flavours.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eAn archipelago of incredible breadth, the Philippines boasts 7,107 islands, separated and yet bound together by water. The true count is said poetically to change with the tide, when islets disappear before re-emerging. These many shores contain different stories, but wherever you go in the Philippines, the flavors reflect the tropical landscape: sweet young coconuts and green papaya, vegetables from the neighbor’s farm and freshly caught seafood.\u003c\/p\u003e\n\u003cp\u003eA cuisine that is characterized by a set of techniques, not dishes, Filipino food is designed for adaptability. This book follows in those footsteps, sharing a collection of dishes and stories inspired by Yasmin’s time spent on Siargao and her travels to other distant regions, where bright, bold flavors are sourced from the blue, yellow, and green of the thousand islands – the sea, the sand and the trees of the Philippines.\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eUnder Coconut Skies\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eis an invitation to Yasmin’s kitchen – a mix of old and new recipes, to be shared at one big table, imbued with community, family, myths and meaning: a celebration of how Filipinos love to eat and their long history.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the author\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eYasmin Newman\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eis a food a food and travel writer, photographer and presenter, based in Australia. She works with\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eSBS Food\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eAustralian Traveller\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eand has previously published two critically acclaimed books.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"PENGUIN | RANDOM HOUSE","offers":[{"title":"Default Title","offer_id":39580539846750,"sku":"9781925811681","price":55.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/products\/UnderCoconutSkies.jpg?v=1638925846"},{"product_id":"nadiya-bakes","title":"Nadiya Bakes","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"subtitle isbn-related 9780593233733 show\" data-mce-fragment=\"1\"\u003eOVER 100 MUST-TRY RECIPES FOR BREADS, CAKES, BISCUITS, PIES, AND MORE: A BAKING BOOK\u003c\/p\u003e\n\u003cp class=\"contributors isbn-related 9780593233733 dsktop-links show\" data-mce-fragment=\"1\"\u003eBy\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan class=\"ws-nw role-A\" data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eNADIYA HUSSAIN\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv id=\"seemore-0\" class=\"slot product-about 9780593233733 isbn-related seemoreenable show opened\" target-height=\"515.625\" height-fold=\"377\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eNEW YORK TIMES\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eBESTSELLER • The host of the beloved Netflix series\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eTime to Eat\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eNadiya Bakes\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eand winner of\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe Great British Baking Show\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ereturns to her true love, baking, with more than 100 delicious,\u003cspan\u003e \u003c\/span\u003eAmericanized\u003cspan\u003e \u003c\/span\u003erecipes for sweet treats.\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eNAMED ONE OF THE BEST BOOKS OF THE YEAR BY\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eTIME OUT\u003c\/em\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eWhen Nadiya Hussain, the UK’s “national treasure,” began cooking, she headed straight to the oven—which, in her home, wasn’t used for baking, but rather for storing frying pans! One day, her new husband asked her to bake him a cake and then… she was hooked! Baking soon became a part of her daily life.\u003cbr\u003e\u003cbr\u003eIn her newest cookbook, based on her Netflix show and BBC series\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eNadiya Bakes,\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eNadiya shares more than 100 simple and achievable recipes for cakes, cookies, breads, tarts, and puddings that will become staples in your home. From Raspberry Amaretti Biscuits and Key Lime Cupcakes to Cheat’s Sourdough and Spiced Squash Strudel, Nadiya has created an ultimate baking resource for just about every baked good that will entice beginner bakers and experienced pastry makers alike.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003cdiv class=\"more-link-wrap opened\"\u003e\u003cbutton class=\"btn btn-link more\" type=\"button\"\u003e\u003c\/button\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"mobile-also-by-author\"\u003e\n\u003cdiv class=\"slot author-also-by 9780593233733 isbn-related show\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"PENGUIN | RANDOM HOUSE","offers":[{"title":"Default Title","offer_id":39580544041054,"sku":"9780593233733","price":29.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/products\/nadiyabakes.jpg?v=1638927407"},{"product_id":"bavel","title":"Bavel","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cheader class=\"book-header pb-3\" data-mce-fragment=\"1\"\u003e\u003cheader class=\"book-header pb-3\"\u003e\n\u003ch4 class=\"subtitle isbn-related 9780399580925 show\"\u003eMODERN RECIPES INSPIRED BY THE MIDDLE EAST [A COOKBOOK]\u003c\/h4\u003e\n\u003ch4 class=\"contributors isbn-related 9780399580925 dsktop-links show\"\u003eBy Ori Menashe, Genevieve Gergis, and Lesley Suter\u003cspan class=\"ws-nw role-A\"\u003e\u003c\/span\u003e\n\u003c\/h4\u003e\n\u003ch6 class=\"book-title\"\u003e\n\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003eFrom the acclaimed chefs behind award-winning Los Angeles restaurant Bavel comes a gorgeous cookbook featuring personal stories and more than eighty recipes that celebrate the diversity of Middle Eastern cuisines.\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h6\u003e\n\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv id=\"seemore-0\" class=\"slot product-about 9780399580925 isbn-related seemoreenable show opened\" target-height=\"698.586\" height-fold=\"377\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eNAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eTIME OUT\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003e• “Ori and Genevieve manage to pull off a style of cooking that is both familiar (and therefore comforting) but also new (and therefore fresh and exciting). This is the sort of food I could live on.”—Yotam Ottolenghi\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eWhen chef Ori Menashe and pastry chef Genevieve Gergis opened their first Los Angeles restaurant, Bestia, the city fell in love. By the time they launched their second restaurant, Bavel, the love affair had expanded to cooks and food lovers nationwide.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eBavel,\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ethe cookbook, invites home cooks to explore the broad and varied cuisines of the Middle East through fragrant spice blends; sublime zhougs, tahini, labneh, and hummus; rainbows of crisp-pickled vegetables; tender, oven-baked flatbreads; fall-off-the-bone meats and tagines; buttery pastries and tarts; and so much more.\u003cbr\u003e\u003cbr\u003eBavel—pronounced bah-VELLE, the Hebrew name for Babel—is a metaphor for the myriad cultural, spiritual, and political differences that divide us. The food of\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eBavel\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003etells the many stories of the countries defined as “the Middle East.” These recipes are influenced by the flavors and techniques from all corners of the region, and many, such as Tomato with Smoked Harissa, Turmeric Chicken with Toum, and Date-Walnut Tart, are inspired by Menashe’s Israeli upbringing and Gergis’s Egyptian roots.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eBavel\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ecelebrates the freedom to cook what we love without loyalty to any specific country, and represents a world before the region was divided into separate nations. This is cooking without borders.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"slot product-author-info isbn-related 9780399580925 show\"\u003e\n\u003ch4 class=\"slot-header\"\u003e\u003cbr\u003e\u003c\/h4\u003e\n  \u003chr\u003e\n\u003ch4 class=\"slot-header\"\u003eABOUT ORI MENASHE\u003c\/h4\u003e\n\u003cp class=\"clearfix\"\u003eORI MENASHE is co-owner and executive chef of Bestia.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"slot product-author-info isbn-related 9780399580925 show\"\u003e\n\u003ch4 class=\"slot-header\"\u003eABOUT GENEVIEVE GERGIS\u003c\/h4\u003e\n\u003cp class=\"clearfix\"\u003eGENEVIEVE GERGIS is the co-owner and pastry chef of Bestia.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"slot product-author-info isbn-related 9780399580925 show\"\u003e\n\u003ch4 class=\"slot-header\"\u003eABOUT LESLEY SUTER\u003c\/h4\u003e\n\u003cp class=\"clearfix\"\u003eLESLEY SUTER is the former deputy editor for Los Angeles magazine and a two-time James Beard award-winner for food writing.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/header\u003e\n\u003cul class=\"book-attributes\"\u003e\u003c\/ul\u003e\n\u003c\/header\u003e\n\u003csection class=\"book-meta pb-3\" data-mce-fragment=\"1\"\u003e\u003c\/section\u003e","brand":"Rizzoli","offers":[{"title":"Default Title","offer_id":39871039209566,"sku":"9780399580925","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/products\/Bavel.jpg?v=1670433296"},{"product_id":"italian-street-food","title":"Italian Street Food","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch4 class=\"book-title\" data-mce-fragment=\"1\"\u003eItalian Street Food: Recipes from Italy's Bars and Hidden Laneways\u003c\/h4\u003e\n\u003ch4 class=\"byline mt-1\" data-mce-fragment=\"1\"\u003eAuthor Paola Bacchia\u003c\/h4\u003e\n\u003csection class=\"book-meta pb-3\"\u003e\n\u003cp\u003e\u003cb\u003eThis is not just another Italian cookbook filled with pizza and pasta recipes.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003ci\u003eItalian Street Food\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003etakes you behind the piazzas, down the back streets and into the tiny bars and cafes to bring you traditional, local recipes that are rarely seen outside of Italy. Delve inside to discover the secret dishes from Italy’s hidden laneways and learn about the little-known recipes of this world cuisine.\u003cbr\u003e\u003cbr\u003eLearn how to make authentic polpettine, arancini, piadine, cannoli, and crostoli, and perfect your gelato-making skills with authentic Italian flavours such as lemon ricotta, peach and basil, and panettone flavour. With beautiful stories and photography throughout,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eItalian Street Food\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003ebrings an old and much-loved cuisine into a whole new light.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003chr\u003e\n\u003csection class=\"book-meta pb-3\"\u003e\n\u003cp class=\"secondary-header mb-2\"\u003e\u003cb\u003ePaola Bacchia\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003ewas born to Italian migrant parents and into their food culture. Her award-winning blog,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eItaly On My Mind\u003c\/i\u003e, explores the connection between family memories and food through stories, photos, and recipes. She returns to Italy every year to expand her knowledge of Italian food and traditions.\u003cbr\u003e\u003c\/p\u003e\n\u003c\/section\u003e","brand":"Rizzoli","offers":[{"title":"Default Title","offer_id":39871075647582,"sku":"9781922417527","price":29.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/products\/Italian-street-food.jpg?v=1670435257"},{"product_id":"bestia","title":"BESTIA","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003eBestia: ITALIAN RECIPES CREATED IN THE HEART OF L.A. [A COOKBOOK]\u003c\/h4\u003e\n\u003ch4 data-mce-fragment=\"1\" class=\"contributors isbn-related 9780399580901 dsktop-links show\"\u003eBy\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" class=\"ws-nw role-A\"\u003eOri Menashe, Genevieve Gergis, and Lesley Suter.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" class=\"ws-nw role-A\"\u003e\u003c\/span\u003e\n\u003c\/h4\u003e\n\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv class=\"slot product-about 9780399580901 isbn-related seemoreenable show opened\" id=\"seemore-0\" height-fold=\"377\" target-height=\"561.477\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cp\u003e\u003cstrong\u003eThis debut cookbook from L.A.’s phenomenally popular Bestia restaurant features rustic Italian food that is driven by intense flavors, including house-made charcuterie, pizza and pasta from scratch, and innovative desserts inspired by home-baked classics.\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eIACP AWARD FINALIST\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eSince opening in downtown Los Angeles in 2012, Bestia has captivated diners with its bold, satisfying, and flavor-forward food served in a festive, communal atmosphere. Now, in this accessible and immersive debut cookbook, all of the incredible dishes that have made Bestia one of the most talked-about restaurants in the country are on full display. Rooted in the flavors and techniques of Italian regional cooking, these recipes include inventive hits like fennel-crusted pork chops; meatballs with ricotta, tomato, greens, and preserved lemon; and agnolotti made with cacao pasta dough. Irresistible desserts such as apple cider donuts and a chocolate budino tart, from co-owner and pastry chef Genevieve Gergis, end the concert of flavors on a high note. With chapters on making bread, pasta, and charcuterie; sections on stocks and sauces; and new ideas for getting the most from your cooking by layering flavors,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eBestia\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003edelivers a distinctively innovative approach to Italian-inspired cooking.\u003c\/p\u003e\n\u003chr\u003e\n\u003cdiv class=\"slot product-author-info isbn-related 9780399580901 show\"\u003e\n\u003ch4 class=\"slot-header\"\u003eABOUT ORI MENASHE\u003c\/h4\u003e\n\u003cp class=\"clearfix\"\u003eORI MENASHE is co-owner and executive chef of Bestia.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"slot product-author-info isbn-related 9780399580901 show\"\u003e\n\u003ch4 class=\"slot-header\"\u003eABOUT GENEVIEVE GERGIS\u003c\/h4\u003e\n\u003cp class=\"clearfix\"\u003eGENEVIEVE GERGIS is the co-owner and pastry chef of Bestia.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"slot product-author-info isbn-related 9780399580901 show\"\u003e\n\u003ch4 class=\"slot-header\"\u003eABOUT LESLEY SUTER\u003c\/h4\u003e\n\u003cp class=\"clearfix\"\u003eLESLEY SUTER is the former deputy editor for Los Angeles magazine and a two-time James Beard award-winner for food writing.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"mobile-second-product-detail\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv id=\"desktop-praise\" data-return-id=\"mobile-praise\"\u003e\n\u003ca name=\"#praise\" id=\"praise\"\u003e\u003c\/a\u003e\n\u003cdiv class=\"slot product-praise seemoreenable\" id=\"seemore-2\" height-fold=\"280\" target-height=\"835.695\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Rizzoli","offers":[{"title":"Default Title","offer_id":39871076040798,"sku":"9780399580901","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/products\/Bestia.jpg?v=1670434527"},{"product_id":"black-food","title":"Black Food","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv data-mce-fragment=\"1\" id=\"mobile-about-the-book\"\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"slot product-about 9781984859723 isbn-related seemoreenable show opened\" id=\"seemore-0\" height-fold=\"377\" target-height=\"972.805\"\u003e\n\u003csection data-mce-fragment=\"1\" class=\"overview\"\u003e\n\u003ch4\u003eBlack Food: STORIES, ART, AND RECIPES FROM ACROSS THE AFRICAN DIASPORA [A COOKBOOK]\u003c\/h4\u003e\n\u003ch4 class=\"contributors isbn-related 9781984859723 dsktop-links show\"\u003eEdited by\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"ws-nw role-E\"\u003eBryant Terry\u003c\/span\u003e\n\u003c\/h4\u003e\n\u003ch6 data-mce-fragment=\"1\" class=\"slot-header\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eA beautiful, rich, and groundbreaking book exploring Black foodways within America and around the world, curated by food activist and author of\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eVegetable Kingdom\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eBryant Terry.\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h6\u003e\n\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eWINNER OF THE ART OF EATING PRIZE • JAMES BEARD AWARD NOMINEE •\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eONE OF THE TEN BEST COOKBOOKS OF THE YEAR:\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eThe New Yorker, San Francisco Chronicle, Boston Globe •\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eONE OF THE BEST COOKBOOKS OF THE YEAR:\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eThe Washington Post, Time Out,\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eNPR,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eLos Angeles Times,\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eFood52,\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eGlamour, New York Post,\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eMinneapolis\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eStar Tribune, Vice, Epicurious,\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eShelf Awareness, Publishers Weekly, Library Journal\u003c\/em\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e“Mouthwatering, visually stunning, and intoxicating,\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eBlack Food\u003c\/em\u003e\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003etells a global story of creativity, endurance, and imagination that was sustained in the face of dispersal, displacement, and oppression.”—Imani Perry, Professor of African American Studies at Princeton University\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eIn this stunning and deeply heartfelt tribute to Black culinary ingenuity, Bryant Terry captures the broad and divergent voices of the African Diaspora through the prism of food. With contributions from more than 100 Black cultural luminaires from around the globe, the book moves through chapters exploring parts of the Black experience, from Homeland to Migration, Spirituality to Black Future, offering delicious recipes, moving essays, and arresting artwork. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eAs much a joyful celebration of Black culture as a cookbook,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eBlack Food\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eexplores the interweaving of food, experience, and community through original poetry and essays, including “Jollofing with Toni Morrison” by Sarah Ladipo Manyika, “Queer Intelligence” by Zoe Adjonyoh, “The Spiritual Ecology of Black Food” by Leah Penniman, and “Foodsteps in Motion” by Michael W. Twitty. The recipes are similarly expansive and generous, including sentimental favorites and fresh takes such as Crispy Cassava Skillet Cakes from Yewande Komolafe, Okra \u0026amp; Shrimp Purloo from BJ Dennis, Jerk Chicken Ramen from Suzanne Barr, Avocado and Mango Salad with Spicy Pickled Carrot and Rof Dressing from Pierre Thiam, and Sweet Potato Pie from Jenné Claiborne. Visually stunning artwork from such notables as Black Panther Party creative director Emory Douglas and artist Sarina Mantle are woven throughout, and the book includes a signature musical playlist curated by Bryant.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWith arresting artwork and innovative design,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eBlack Food\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eis a visual and spiritual feast that will satisfy any soul.\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003chr\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003ch4 data-mce-fragment=\"1\" class=\"slot-header\"\u003eABOUT BRYANT TERRY\u003c\/h4\u003e\n\u003cp data-mce-fragment=\"1\" class=\"clearfix\"\u003eBryant Terry is an NAACP Image Award winner and a James Beard Award-winning chef and educator and the author of Afro-Vegan and Vegetable Kingdom. He is renowned for his activism and efforts to create a healthy, equitable, and sustainable food system.\u003c\/p\u003e","brand":"Rizzoli","offers":[{"title":"Default Title","offer_id":39871076401246,"sku":"9781984859723","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/products\/Black-Food-edited.jpg?v=1670434948"},{"product_id":"anthony-bourdain-the-last-interview","title":"Anthony Bourdain: The Last Interview","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch5 data-mce-fragment=\"1\"\u003eAnthony Bourdain: The Last Interview... AND OTHER CONVERSATIONS\u003c\/h5\u003e\n\u003ch6 class=\"contributors isbn-related 9781612198248 dsktop-links show\" data-mce-fragment=\"1\"\u003eIntroduction by\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan class=\"ws-nw role-V\" data-mce-fragment=\"1\"\u003eHelen Rosner, \u003c\/span\u003eEdited by\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan class=\"ws-nw role-E\" data-mce-fragment=\"1\"\u003eMELVILLE HOUSE\u003c\/span\u003e\n\u003c\/h6\u003e\n\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv id=\"seemore-0\" class=\"slot product-about 9781612198248 isbn-related seemoreenable show opened\" target-height=\"538.625\" height-fold=\"377\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eThe New York Times\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eBestseller\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003eThe brilliant intellect and candor of Anthony Bourdain is on full display in this collection of interviews from throughout his remarkable career, with an introduction from\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe New Yorker\u003c\/em\u003e‘s Helen Rosner.\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003eAnthony Bourdain always downplayed his skills as a chef (many disagreed). But despite his modesty, one thing even he agreed with was that he was a born raconteur—as he makes clear in this collection of sparkling conversations. His wit, passion, and deep intelligence shine through all manner of discussion here, from heart-to-hearts with bloggers, to on-stage talks before massive crowds, to intense interviews with major television programs.\u003cbr\u003e\u003cbr\u003eWithout fail, Bourdain is always blisteringly honest—such as when he talks about his battles with addiction, or when detailing his thoughts on restaurant critics. He regularly dispenses arresting insight about how what’s on your plate reveals much of history and politics. And perhaps best of all, the heartfelt empathy he developed travelling the world for his TV shows is always in the fore, as these talks make the “Hemingway of gastronomy,” as chef Marco Pierre White called him, live again.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003cdiv class=\"more-link-wrap opened\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"mobile-also-in-series\"\u003e\n\u003ca id=\"alsoinseries\" name=\"#alsoinseries\"\u003e\u003c\/a\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003cdiv class=\"slot series-also-in 9781612198248 isbn-related show\"\u003e\n\u003cdiv id=\"in-series\" class=\"product-series-also-in\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Rizzoli","offers":[{"title":"Default Title","offer_id":39871076728926,"sku":"9781612198248","price":17.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/products\/Anthony-Bourdain.jpg?v=1670435238"},{"product_id":"burma-superstar","title":"Burma Superstar","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch5 data-mce-fragment=\"1\"\u003eBurma Superstar: ADDICTIVE RECIPES FROM THE CROSSROADS OF SOUTHEAST ASIA [A COOKBOOK]\u003c\/h5\u003e\n\u003ch6 class=\"contributors isbn-related 9781607749509 dsktop-links show\"\u003eBy Desmond Tan and Kate Leahy\u003cspan class=\"ws-nw role-A\"\u003e\u003c\/span\u003e\n\u003c\/h6\u003e\n\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv class=\"slot product-about 9781607749509 isbn-related seemoreenable show opened\" id=\"seemore-0\" height-fold=\"377\" target-height=\"514.922\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cp\u003e\u003cstrong\u003eFrom the beloved San Francisco restaurant, a mouthwatering collection of recipes, including Fiery Tofu, Garlic Noodles, the legendary Tea Leaf Salad, and many more. Never before have the vivid flavors of Burmese cooking been so achievable for home cooks.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eKnown for its bustling tables, the sizzle of onions and garlic in the wok, and a wait time so legendary that customers start to line up before the doors even open—Burma Superstar is a Bay Area institution, offering diners a taste of the addictively savory and spiced food of Myanmar. With influences from neighboring India and China, as well as Thailand and Laos, Burmese food is a unique blend of flavors, and\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eBurma Superstar\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eincludes such stand-out dishes as the iconic Tea Leaf Salad, Chili Lamb, Pork and Pumpkin Stew, Platha (a buttery layered flatbread), Spicy Eggplant, and Mohinga, a fish noodle soup that is arguably Myanmar’s national dish.\u003c\/p\u003e\n\u003cp\u003eEach of these nearly 90 recipes has been streamlined for home cooks of all experience levels, and without the need for special equipment or long lists of hard-to-find ingredients. Stunningly photographed, and peppered with essays about the country and its food, this inside look at the world of Burma Superstar presents a seductive glimpse of this jewel of Southeast Asia.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e \u003cb data-mce-fragment=\"1\"\u003eKate Leahy\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e has traveled from Southern Italy to Myanmar—and many places in between—to research recipes, many of which make it into her books. She has written or edited more than eight books on food and wine, including \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eA16 Food + Wine\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, the 2009 IACP Cookbook of the Year and recipient of the Julia Child best first book award. Her work has also appeared in \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eEating Well\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e and several other publications. Prior to writing, she cooked on the line at James Beard Award-winning restaurants A16 in San Francisco, Terra in St. Helena, California, and Radius in Boston. Kate lives in San Francisco.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Rizzoli","offers":[{"title":"Default Title","offer_id":39871077089374,"sku":"9781607749509","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/products\/Burma-Superstar.jpg?v=1670435242"},{"product_id":"mister-jius-in-chinatown","title":"Mister Jiu's in Chinatown","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003eMister Jiu's in Chinatown: RECIPES AND STORIES FROM THE BIRTHPLACE OF CHINESE AMERICAN FOOD [A COOKBOOK]\u003c\/h4\u003e\n\u003ch4 data-mce-fragment=\"1\" class=\"contributors isbn-related 9781984856500 dsktop-links show\"\u003eBy Brandon Jew and Tienlon Ho\u003cspan data-mce-fragment=\"1\" class=\"ws-nw role-A\"\u003e\u003c\/span\u003e\n\u003c\/h4\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eJAMES BEARD AWARD WINNER •\u003cspan\u003e \u003c\/span\u003eThe acclaimed chef behind the Michelin-starred Mister Jiu’s restaurant shares the past, present, and future of Chinese cooking in America through 90 mouthwatering recipes.\u003c\/strong\u003e\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cbr\u003eONE OF THE TEN BEST COOKBOOKS OF THE YEAR:\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe New Yorker, San Francisco Chronicle\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003e• ONE OF THE BEST COOKBOOKS OF THE YEAR:\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eGlamour\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e• “Brandon Jew’s affection for San Francisco’s Chinatown and his own Chinese heritage is palpable in this cookbook, which is both a recipe collection and a portrait of a district rich in history.”—Fuchsia Dunlop, James Beard Award-winning author of\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe Food of Sichuan\u003c\/em\u003e\u003c\/strong\u003e\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBrandon Jew trained in the kitchens of California cuisine pioneers and Michelin-starred Italian institutions before finding his way back to Chinatown and the food of his childhood. Through deeply personal recipes and stories about the neighborhood that often inspires them, this groundbreaking cookbook is an intimate account of how Chinese food became American food and the making of a Chinese American chef.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eJew takes inspiration from classic Chinatown recipes to create innovative spins like Sizzling Rice Soup, Squid Ink Wontons, Orange Chicken Wings, Liberty Roast Duck, Mushroom Mu Shu, and Banana Black Sesame Pie. From the fundamentals of Chinese cooking to master class recipes, he interweaves recipes and techniques with stories about their origins in Chinatown and in his own family history. And he connects his classical training and American roots to Chinese traditions in chapters celebrating dim sum, dumplings, and banquet-style parties.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eWith more than a hundred photographs of finished dishes as well as moving and evocative atmospheric shots of Chinatown, this book is also an intimate portrait—a look down the alleyways, above the tourist shops, and into the kitchens—of the neighborhood that changed the flavor of America.\u003c\/span\u003e\u003c\/p\u003e\n\u003chr\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"slot product-author-info isbn-related 9781984856500 show\"\u003e\n\u003ch4 data-mce-fragment=\"1\" class=\"slot-header\"\u003eABOUT BRANDON JEW\u003c\/h4\u003e\n\u003cp data-mce-fragment=\"1\" class=\"clearfix\"\u003eBrandon Jew (周英卓) is a native San Franciscan and the chef and co-owner with Anna Lee (the Missus) of Mister Jiu’s, \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ea Chinese American restaurant in the heart of North America’s oldest Chinatown.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"slot product-author-info isbn-related 9781984856500 show\"\u003e\n\u003ch4 data-mce-fragment=\"1\" class=\"slot-header\"\u003eABOUT TIENLON HO\u003c\/h4\u003e\n\u003cp data-mce-fragment=\"1\" class=\"clearfix\"\u003eTienlon Ho (何天蘭) is a writer originally from Columbus, Ohio, where the best Chinese food was always in her family’s kitchen. \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eShe lives with Jon and Quin in San Francisco.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Rizzoli","offers":[{"title":"Default Title","offer_id":39871078203486,"sku":"9781984856500","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/products\/Mister-Jiu.jpg?v=1670435264"},{"product_id":"people-who-love-to-eat","title":"People Who Love to Eat","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003ePeople Who Love to Eat Are Always the Best People... 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With stunning location photography and heartwarming interviews, you can discover the true food of Greece and the characterful grandmothers behind it.\n","brand":"Chronicle Books","offers":[{"title":"Default Title","offer_id":41214688395358,"sku":"9781784886127","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/files\/61dbe412bd8c5d6f763e7c0afb64a55bd087d68038f8d97f7a387935c4c9e8f2.jpg?v=1728535258"},{"product_id":"sofra","title":"Sofra","description":"\nSofra (Lebanese Arabic)\n Noun (regional): gathering for eating and drinking, feast\n\n Through traditional family-style spreads, mother-daughter duo Karima Hazim and Sivine Tabbouch present a gorgeous array of dishes, perfect for sharing, in Sofra, a love letter to Lebanon. \n\n As Lebanese diaspora living in Sydney, Australia, Karima and Sivine guide you through typical Lebanese feasts that tell the story of the rich and diverse regions of the country and evoke feelings of home. 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In this cookbook, Tuscan-based, Australian-born writer and photographer Emiko Davies has compiled and adapted her Italian family's best-loved recipes from Capalbio, Monte Argentario, Giglio Island and inland to the hot springs of Saturnia and the ancient Pitigliano.\n\nIt is a celebration of the region that's named for the shimmery salt-and-pepper sand along this part of the Tyrrhenian Sea, its rolling hills, long beaches, overgrown fig trees, rambling vineyards – and rich culinary history. 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Sail through the pages of this rich, briny guide to discover how to bring more tasty tinned seafood into your life and onto your plate.\n\nJust as carefree and delicious as the contents of the tins themselves, the recipes in Tin to Table offer an ocean of knowledge and cooking inspiration, whether you're enjoying these preserved delicacies straight out of the can or using them as a base for fancy dinner party fare, including:\n\nTriple Pickle Smoked Salmon Butter Sandwich\n Canned Clam Garlic Bread\n Sardine Curry Puffs\n Caesar Popcorn (Negronis optional!","brand":"Chronicle Books","offers":[{"title":"Default Title","offer_id":41214697668702,"sku":"9781797215518","price":24.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/files\/5ccbab0765d49a8ef07be0801a53fcad636a9036cc17efc18055e7f452659065.jpg?v=1728535483"},{"product_id":"vegan-japaneasy","title":"Vegan JapanEasy","description":"Believe it or not, Japanese cuisine in general is actually quite vegan-friendly, and many dishes can be made vegan with just a simple substitution or two.\n\nYou can enjoy the same big, bold, salty-sweet-spicy-rich-umami recipes of modern Japanese soul food without so much as glancing down the meat and dairy aisles. And best of all, it's super-easy to make!\n\nIn Vegan JapanEasy, Tim Anderson taps into Japan's rich culture of cookery that's already vegan or very nearly vegan, so there are no sad substitutes and zero shortcomings on taste. From classics like Vegetable Tempura, Onigiri, Mushroom Gyoza and Fried Tofu in Dashi, to clever vegan conversions including Cauliflower Katsu Curry, French Onion Ramen and Sichuan-Style Hot and Numbing Tofu with Ancient Grains, you don't need to be vegan to enjoy these tasty recipes. Add to that some outrageously good drinks and desserts, like the Watermelon Mojito and Soy Sauce Butterscotch Brownies, and you'll be spoilt for choice!","brand":"Chronicle Books","offers":[{"title":"Default Title","offer_id":41294261190750,"sku":"9781784882846","price":32.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/files\/E4FEE451-7392-4EEA-8AAE-023B7C58D9E3.png?v=1732415031"},{"product_id":"fridays-from-the-garden-cookbook","title":"Fridays From the Garden Cookbook","description":"\u003cdiv class=\"product-form\"\u003e\u003cform data-pdp-form=\"true\" data-options=\"\" enctype=\"multipart\/form-data\" class=\"pdp-form\" id=\"product_form_8622809383080\" action=\"https:\/\/flamingoestate.com\/cart\/add\" method=\"post\"\u003e\n\u003cdiv class=\"PDP_gift_note-wrapWrap\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eWith stories by Flamingo Estate Founder, Richard Christiansen, a foreword by Martha Stewart, and recipes from local chefs, Fridays From the Garden is a collection of over 150 recipes from a year spent at Flamingo Estate. It’s a cookbook, but it’s more than that, too. This is the story of a house that became a brand and a brand that became a rallying cry for regenerative farming and Pleasure from the Garden.\u003c\/p\u003e\n\u003cp\u003eThis book is a testament to a new-found connection to the natural world at a time we needed it most. It’s a monument to the pleasures of the Flamingo Estate garden, the people that keep it buzzing, and the myriad ways Mother Nature takes care of us when we take care of her.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/form\u003e\u003c\/div\u003e\n\u003chr\u003e\n\u003ch6\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eABOUT FLAMINGO ESTATE\u003c\/span\u003e\n\u003c\/h6\u003e\n\u003cp\u003e\u003cspan\u003eFlamingo Estate is a home for radical pleasure — a place to bathe, eat, and bask in nature's most precious ingredients. \u003cmeta charset=\"utf-8\"\u003eHigh atop the hills of Los Angeles, hidden by a lush orchard and dense gardens, Flamingo Estate is a pleasure-obsessed home of sun-worship, folk mythologies, and psychedelic remedies grown only by farmers we know and trust. \u003cmeta charset=\"utf-8\"\u003eA house for dreaming, making, and full-bodied garden-grown pleasure.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eWith the help of our friends and a network of incredible farmers, we grow sage for soap and tomatoes for candles. We harvest salt from the cliffs of Big Sur and press olive oil from very old trees and keep bees for honey. In all of it, we’re invested in pleasure — for ourselves and our clients and friends — because we think it’s a path to radical change and cataclysmic beauty.\u003c\/span\u003e\u003c\/p\u003e","brand":"FLAMINGO ESTATE","offers":[{"title":"Default Title","offer_id":42065967349854,"sku":"9781737635116","price":78.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/files\/FridaysFromtheGardenCookbook.png?v=1758917079"},{"product_id":"pleasure-principles","title":"Pleasure Principles","description":"\u003cdiv class=\"product-form\"\u003e\u003cform data-pdp-form=\"true\" data-options=\"\" enctype=\"multipart\/form-data\" class=\"pdp-form\" id=\"product_form_8622809383080\" action=\"https:\/\/flamingoestate.com\/cart\/add\" method=\"post\"\u003e\n\u003cdiv class=\"PDP_gift_note-wrapWrap\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eFROM THE AUTHOR:\u003c\/p\u003e\n\u003cp\u003ePleasure Principles began as a year-long attempt to understand the garden around me, and what it could teach me about living a better life. It is not simply a gardening book, a cookbook, a workbook, or a history of plants. It is a collision of all those things: part garden almanac, part field guide, part art book, and part love letter to Mother Nature. Across more than 400 pages, it moves month by month through the year, gathering stories, recipes, rituals, and some magic for anyone who wants to get off their phone, off their ass, and back into the big wide world.\u003c\/p\u003e\n\u003cp\u003eAt its heart, this is a book about living a more interesting, exciting life through the things we can make, cook, grow, notice, and do. It is filled with planting and harvesting guides, seasonal recipes, monthly tasks, personal stories, scent explorations, herbal remedies, mythology, and botanical history. It is also a love letter to all the hands who have built the Flamingo Estate garden and orchard. To the people, plants, and animals that have shaped our life on this Los Angeles hillside.\u003c\/p\u003e\n\u003cp\u003eThere are hundreds of original photographs by Hugh Davison. Recipes by Chef Sandy Ho. Twenty-eight original oil paintings by John Regan. Design by Aaron Harvey and the in-house Flamingo team. Together, we have made something very special.\u003c\/p\u003e\n\u003cp\u003eThink of it as a Farmers’ Almanac for the soul, and a Yellow Pages for anyone with green thumbs and middle fingers. A reference book to keep by your side. A tool for living.\u003c\/p\u003e\n\u003cp\u003eThis is a book about growth. And how to bloom in our own lives.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003ex Richard Christiansen\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/form\u003e\u003c\/div\u003e\n\u003chr\u003e\n\u003ch6\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eABOUT FLAMINGO ESTATE\u003c\/span\u003e\n\u003c\/h6\u003e\n\u003cp\u003e\u003cspan\u003eFlamingo Estate is a home for radical pleasure — a place to bathe, eat, and bask in nature's most precious ingredients. \u003cmeta charset=\"utf-8\"\u003eHigh atop the hills of Los Angeles, hidden by a lush orchard and dense gardens, Flamingo Estate is a pleasure-obsessed home of sun-worship, folk mythologies, and psychedelic remedies grown only by farmers we know and trust. \u003cmeta charset=\"utf-8\"\u003eA house for dreaming, making, and full-bodied garden-grown pleasure.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eWith the help of our friends and a network of incredible farmers, we grow sage for soap and tomatoes for candles. We harvest salt from the cliffs of Big Sur and press olive oil from very old trees and keep bees for honey. In all of it, we’re invested in pleasure — for ourselves and our clients and friends — because we think it’s a path to radical change and cataclysmic beauty.\u003c\/span\u003e\u003c\/p\u003e","brand":"FLAMINGO ESTATE","offers":[{"title":"Default Title","offer_id":48954775339102,"sku":"PLEASURE-PRINCIPLES-EVENT-1010","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/files\/Screenshot2026-09-25at12.34.41PM-Photoroom_ca55d263-eebb-40a1-bc13-a260ebaadb8d.png?v=1790375832"},{"product_id":"pleasure-principles-signed-copy","title":"Pleasure Principles Signed by The Author","description":"\u003cdiv class=\"product-form\"\u003e\u003cform data-pdp-form=\"true\" data-options=\"\" enctype=\"multipart\/form-data\" class=\"pdp-form\" id=\"product_form_8622809383080\" action=\"https:\/\/flamingoestate.com\/cart\/add\" method=\"post\"\u003e\n\u003cdiv class=\"PDP_gift_note-wrapWrap\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eSIGNED BY RICHARD CHRISTIANSEN\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCan't make it to the book signing? Pre-order a copy of \u003c\/span\u003e\u003cem\u003e\u003cspan\u003ePleasure Principles\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e and we'll have it signed by Flamingo Estate founder Richard Christiansen at our October 10 event, then send it your way.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eSigned copies will ship after November 14th.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003ePre-ordered copies come with a special gift from Flamingo Estate.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFROM THE AUTHOR:\u003c\/p\u003e\n\u003cp\u003ePleasure Principles began as a year-long attempt to understand the garden around me, and what it could teach me about living a better life. It is not simply a gardening book, a cookbook, a workbook, or a history of plants. It is a collision of all those things: part garden almanac, part field guide, part art book, and part love letter to Mother Nature. Across more than 400 pages, it moves month by month through the year, gathering stories, recipes, rituals, and some magic for anyone who wants to get off their phone, off their ass, and back into the big wide world.\u003c\/p\u003e\n\u003cp\u003eAt its heart, this is a book about living a more interesting, exciting life through the things we can make, cook, grow, notice, and do. It is filled with planting and harvesting guides, seasonal recipes, monthly tasks, personal stories, scent explorations, herbal remedies, mythology, and botanical history. It is also a love letter to all the hands who have built the Flamingo Estate garden and orchard. To the people, plants, and animals that have shaped our life on this Los Angeles hillside.\u003c\/p\u003e\n\u003cp\u003eThere are hundreds of original photographs by Hugh Davison. Recipes by Chef Sandy Ho. Twenty-eight original oil paintings by John Regan. Design by Aaron Harvey and the in-house Flamingo team. Together, we have made something very special.\u003c\/p\u003e\n\u003cp\u003eThink of it as a Farmers’ Almanac for the soul, and a Yellow Pages for anyone with green thumbs and middle fingers. A reference book to keep by your side. A tool for living.\u003c\/p\u003e\n\u003cp\u003eThis is a book about growth. And how to bloom in our own lives.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003ex Richard Christiansen\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/form\u003e\u003c\/div\u003e\n\u003chr\u003e\n\u003ch6\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eABOUT FLAMINGO ESTATE\u003c\/span\u003e\n\u003c\/h6\u003e\n\u003cp\u003e\u003cspan\u003eFlamingo Estate is a home for radical pleasure — a place to bathe, eat, and bask in nature's most precious ingredients. \u003cmeta charset=\"utf-8\"\u003eHigh atop the hills of Los Angeles, hidden by a lush orchard and dense gardens, Flamingo Estate is a pleasure-obsessed home of sun-worship, folk mythologies, and psychedelic remedies grown only by farmers we know and trust. \u003cmeta charset=\"utf-8\"\u003eA house for dreaming, making, and full-bodied garden-grown pleasure.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eWith the help of our friends and a network of incredible farmers, we grow sage for soap and tomatoes for candles. We harvest salt from the cliffs of Big Sur and press olive oil from very old trees and keep bees for honey. In all of it, we’re invested in pleasure — for ourselves and our clients and friends — because we think it’s a path to radical change and cataclysmic beauty.\u003c\/span\u003e\u003c\/p\u003e","brand":"FLAMINGO ESTATE","offers":[{"title":"Default Title","offer_id":48955272724574,"sku":"9781797244587","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/files\/Screenshot2026-09-25at12.34.41PM-Photoroom_ca55d263-eebb-40a1-bc13-a260ebaadb8d.png?v=1790375832"}],"url":"https:\/\/www.broomestgeneral.sbs\/collections\/cookbooks.oembed","provider":"Broome Street General Store","version":"1.0","type":"link"}